Description

Indulge in the ultimate dessert experience with our Crème Brûlée Cheesecake. This luxurious treat perfectly marries the creamy richness of cheesecake with the crisp caramel topping reminiscent of classic crème brûlée. Featuring a delightful gingersnap crust and a velvety vanilla filling, this cheesecake is perfect for any occasion—be it birthdays, holidays, or simply a well-deserved treat. Impress your guests with its stunning presentation and unforgettable flavors that are sure to tantalize your taste buds. Follow our easy-to-understand steps to create this show-stopping dessert that will leave everyone asking for seconds!

Ingredients

Scale

1 & 3/4 cups gingersnaps
3 (8-oz. packages) cream cheese
1 & 1/3 cups sugar
1 tablespoon vanilla bean paste
1 & 1/2 cups heavy cream
10 large egg yolks
Superfine sugar (for torching)
Fresh raspberries (for garnish)

Instructions

Preheat your oven to 325°F (160°C). Prepare the gingersnap crust by mixing crushed gingersnaps, sugar, salt, and melted butter. Press firmly into a springform pan and bake for 10 minutes.
In a mixing bowl, beat room temperature cream cheese until smooth. Gradually add sugar, then mix in vanilla and salt. Slowly incorporate the heavy cream and whisked egg yolks until fully combined.
Pour the filling over the cooled crust and bake using a water bath for approximately 90 minutes until slightly jiggly in the center. Cool in the oven with the door ajar.
Refrigerate for at least four hours or overnight before torching superfine sugar on top until caramelized.
Serve garnished with fresh raspberries.

Prep Time: 30 minutes
Cook Time: 90 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 405
Sugar: 35g
Sodium: 350mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 6g
Cholesterol: 145mg

Keywords: Ensure all ingredients are at room temperature for best results. Experiment with different flavored crusts like Oreos or graham crackers for a twist.